Caribbean Recipes – Shrimp In Coconut Sauce

It’s Easter Weekend and the countdown is still on to the 40 day end of the meatless tradition for some. Here’s a seafood recipe from Grace Foods, using the delicious Caribbean ingredient – coconut milk – to add to your weekend’s dining experience.

shrimp in coconut saucePreparation time 10m Cooking time 10m Ingredients For 4 Person(s)


  • 2 tablespoon(s) Margarine
  • 1 medium onion, chopped
  • 1 small sweet pepper, julienne
  • 1 medium tomatoes, diced
  • 1/8 teaspoon(s) salt
  • 1/8 teaspoon(s) Black Pepper
  • 1 sprig(s) thyme
  • 1 can(s) Coconut Milk
  • 1 teaspoon(s) brown sugar
  • 24 large shrimps, peeled, and deveined
  • 2 teaspoon(s) chives



In a large skillet melt margarine, add chopped onion, julienne sweet pepper and saute for 2 minutes.

Add diced tomatoes, cook for an additional minute. Add Grace Caribbean Traditions Black Pepper and thyme.

Cook until vegetables are clear and flavors are fully developed, for approximately 3 minutes.

Add 1 can Coconut Milk and stir, add brown sugar, stir until granules are dissolved, lower flame and allow to reduce by half.

Remove thyme sprigs. Add shrimp, cook for 3 minutes or until shrimp tails curl and turn pink.

To Serve: Serve hot with your favorite Pasta, or starch of your choice, garnished with chives.

Method Note: How to de-vein shrimp- Use a small scissors (manicure scissors can be used) with a point to slit the back side of the shrimp. As you slit the shells you will cut into meat a bit exposing the vein. Use the tip of the scissors to lift the vein, the grab it with your fingers and discard.